Salsa Recipes

1 small onion, coarsely chopped
3 dried chipotle chiles,stemmed 
or 
1 1/2 canned chipotle chiles, 
stemmed, rinsed
4 plum tomatoes, cored
5 garlic cloves, peeled
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
 
Combine all ingredients 
in heavy medium saucepan. 
Bring to boil, reduce heat. 
Simmer uncovered, until liquid 
is reduced by one-third and 
tomato begins to peel, 
about 20 minutes. 
Cool.
Transfer tomato mixture to 
blender or food processor. 
Puree until smooth. 
Strain salsa into bowl. 
Cover and chill until serving time.

DO-AHEAD TIP: 
This salsa can be stored 
in the refrigerator up to 5 days, 
or frozen as long as a month.

This is a mild to medium salsa.